Years ago I discovered this one-pan dish in Bon Appetit and have been making it on a regular basis. Sometimes on the stovetop with my trusty skillet and other times I would pull out my very large paella pan to make this on the BBQ for a large group of guests. Both ways work perfectly come winter or summer and you have the added bonus of only having to clean one pan!!!
I have made small changes to the recipe over the years. One tip I can give you is that if you are going to double up on the recipe for a group of 8-10 for instance, do not double-up on the mustard dressing as there will be more than enough to serve 8-10 people.
- 500g x steak, I used topside but any boneless steak with little fat will work
- Salt and freshly ground pepper
- 5 x garlic cloves, 1 grated, 4 thinly sliced
- ⅓ cup x Dijon mustard
- 1 Tbsp x sherry vinegar or red wine vinegar
- 2 tsp x honey
- Pinch of cayenne pepper
- ⅓ cup x olive oil, plus extra for frying
- 1 bunch x spring onions, thinly sliced and divided between white and lower green parts and the top green parts
- 300g x frozen peas
- 1 bunch x asparagus, trimmed at the bottom and cut in half
- Pea shoots for garnish (optional)
- First make your mustard dressing by whisking 1 grated garlic clove, Dijon mustard, vinegar, honey, pinch of cayenne pepper, ⅓ cup olive oil and 2 tablespoons warm water together. Season with salt and pepper and set aside.
- Rub 1 tablespoon of olive oil all over your steak and season with salt and pepper.
- Heat your skillet or pan over medium-high heat and fry your steak until medium-rare for about 10 minutes.
- Transfer the steak to a plate and allow it to rest.
- Add 2 tablespoons of olive oil to your pan. (Do not remove the crispy bits of the steak, this adds additional flavour to the dish)
- Add the white and lower green parts of the spring onions and the 4 thinly sliced garlic cloves to your pan, stirring often to prevent burning. Cook until translucent.
- Add the frozen peas and asparagus and a splash of water (or white wine) and cook until the asparagus are just tender.
- At this stage the peas will also be soft and tender. Remove from the heat.
- Slice your steak that has been resting and place on top of the vegetables.
- Drizzle the mustard dressing over the steak and scatter with spring onion greens.
- Serve immediately with the remaining mustard dressing on the side and crusty bread.